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Improving the prediction of freshness in frozen fish burgers: A comparative study of propolis additives using ANN and RSM models

作  者:
Fatemeh,Koushki;Mohsen,Mokhtarian;Mohsen,Dalvi-Isfahan;Hongwei,Xiao;Weipeng,Zhan
关键词:
ann;improving;rsm model;frozen fish;additives;predictio

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